Checking the ingredient list, this loaf is already built on almond flour, coconut flour, pumpkin puree, maple syrup, and coconut oil — nothing here leans on butter, milk, or cream, so it settles naturally into a dairy free bake. Warm spices like cinnamon, ginger, and nutmeg give the crumb that cozy, fall-forward flavor, while the pumpkin puree keeps every slice moist without feeling dense. The batter comes together in two bowls and folds into a thick, no-fuss mix that bakes into a deep golden top with a firm, sliceable crumb once cooled. A handful of chopped walnuts adds a nice bit of crunch if you want texture against the soft interior. This is a genuinely solid pick for a dairy free kitchen, whether you're slicing it for breakfast or serving it alongside coffee. Simple pantry staples, one loaf pan, and a good hour of bake time is really all it takes.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined with no visible lumps.
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